15 Fresh High Protein Thai Recipes for Nourishing Plates That Keep You Full

I’m so excited to share some fresh and nourishing high-protein Thai recipes that are sure to fill you up. Think zesty Thai basil chicken and hearty shrimp pad Thai, each dish brimming with bold flavors and packed with protein goodness. These 15 recipes blend fresh herbs, colorful vegetables, and aromatic spices for meals that are both healthy and exciting. Ready to explore these delicious options? Let’s get cooking!

Spicy Thai Basil Chicken

Spicy Thai Basil Chicken, known as “Pad Krapow Gai” in Thailand, is a vibrant and aromatic dish that brings together a medley of flavors and textures. It’s a quick and easy meal that’s packed with protein, making it a perfect choice for those looking to enjoy a nutritious and satisfying meal.

The dish features tender pieces of chicken stir-fried with fresh Thai basil, garlic, and chili peppers, all coated in a savory sauce. It’s often served with steamed rice and a fried egg on top, making it a complete meal that’s sure to please the palate.

This dish isn’t only delicious but also rich in protein, thanks to the generous amount of chicken used. The use of Thai bird’s eye chilies gives it a delightful kick, while the basil adds a fragrant and slightly sweet note that balances the heat.

The combination of soy sauce, fish sauce, and oyster sauce creates a deep umami flavor profile that’s characteristic of Thai cuisine. This recipe is designed for a serving size of 4-6 people, making it perfect for a family dinner or a small gathering with friends.

Ingredients (serves 4-6):

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 6 cloves garlic, minced
• 4-6 Thai bird’s eye chilies, sliced
• 1 large onion, sliced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sugar
• 1 cup fresh Thai basil leaves
• Cooked jasmine rice, for serving
• Fried eggs, optional, for serving

Cooking Instructions:

1. Prepare the Ingredients: Start by cutting the chicken thighs into bite-sized pieces. Mince the garlic cloves and slice the Thai bird’s eye chilies and onion. Set these aside in separate bowls for easy access while cooking.
2. Heat the Oil: In a large pan or wok, heat the vegetable oil over medium-high heat. It’s important to let the oil heat thoroughly before adding the ingredients to guarantee they cook quickly and evenly.
3. Sauté Aromatics: Add the minced garlic and sliced chilies to the pan. Stir-fry for about 30 seconds to 1 minute, until the garlic is fragrant and the chilies release their heat into the oil. Be careful not to burn the garlic.
4. Cook the Chicken: Increase the heat to high and add the chicken pieces to the pan. Stir-fry for 5-7 minutes until the chicken is cooked through and begins to brown. Make sure to keep stirring to prevent the chicken from sticking to the pan.
5. Add Onion and Sauces: Add the sliced onion to the pan and continue to stir-fry for another 2-3 minutes. Then, pour in the soy sauce, fish sauce, oyster sauce, and sugar. Stir well to combine and coat the chicken and onion evenly with the sauce.
6. Incorporate the Basil: Once the chicken and onions are well-coated and the sauce has slightly thickened, add the fresh Thai basil leaves. Stir-fry for an additional 1-2 minutes until the basil is wilted and well incorporated into the dish.
7. Serve: Remove the pan from the heat. Serve the spicy Thai basil chicken over a bed of jasmine rice. For an authentic touch, top each serving with a fried egg, if desired.

Extra Tips: When cooking Spicy Thai Basil Chicken, it’s essential to use fresh Thai basil as it offers a unique flavor that distinguishes this dish. If you can’t find Thai bird’s eye chilies, substitute with another hot chili variety, but keep in mind the heat level might vary.

Adjust the number of chilies to suit your spice tolerance. Also, using a wok isn’t mandatory, but it helps in achieving that perfect stir-fry texture. Finally, prepare all ingredients in advance, as the cooking process is quick and requires constant attention.

Thai Red Curry With Shrimp

Thai Red Curry With Shrimp is a delicious and protein-packed dish that combines the rich flavors of coconut milk, red curry paste, and succulent shrimp. This dish is a perfect balance of spicy, sweet, and savory, making it a favorite among Thai food lovers.

The aromatic spices blend beautifully with the sweetness of the coconut milk, while the shrimp adds a firm yet tender texture, creating a comforting and satisfying meal that’s both nutritious and delectable.

Perfect for a family dinner or a gathering with friends, this Thai Red Curry With Shrimp can be served with steamed jasmine rice or rice noodles, making it a versatile dish that suits various preferences.

The vibrant colors and enticing aroma will capture everyone’s attention, and the exquisite taste will leave them craving more. This recipe serves 4-6 people, ensuring that there’s plenty to go around for everyone to enjoy.

Ingredients for Thai Red Curry With Shrimp (Serves 4-6):

• 1 pound (450g) large shrimp, peeled and deveined
• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup snap peas
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 lime, juiced
• Fresh basil leaves for garnish
• Steamed jasmine rice or rice noodles for serving

Cooking Instructions:

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
2. Cook the Aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add the Curry Paste: Stir in the red curry paste, cooking for another 1-2 minutes until it blends well with the aromatics and becomes fragrant.
4. Incorporate Liquids: Pour in the coconut milk, stirring continuously to combine with the curry paste. Bring the mixture to a gentle simmer.
5. Season the Curry: Add the fish sauce and sugar to the skillet, mixing well. Taste and adjust seasoning if necessary.
6. Cook the Vegetables: Add the sliced red and green bell peppers, snap peas, and onion to the skillet. Cook for about 5 minutes until the vegetables are tender-crisp.
7. Add the Shrimp: Place the prepared shrimp into the skillet, stirring to coat them in the curry sauce. Cook for 3-4 minutes until the shrimp turn pink and are cooked through.
8. Finish and Serve: Remove the skillet from heat, squeeze the lime juice over the curry, and stir gently. Garnish with fresh basil leaves. Serve hot with steamed jasmine rice or rice noodles.

Extra Tips:

When cooking Thai Red Curry With Shrimp, make sure not to overcook the shrimp, as they can become rubbery and tough.

Keep an eye on the heat while cooking the curry paste, as burning it can result in a bitter taste. Adjust the spiciness to your preference by varying the amount of red curry paste.

Fresh herbs like cilantro or Thai basil can also enhance the flavor, providing an authentic Thai touch.

Finally, use a good quality coconut milk for a rich and creamy curry sauce.

Grilled Lemongrass Pork Skewers

Grilled Lemongrass Pork Skewers are a tantalizing and protein-packed Thai dish that’s perfect for a summer barbecue or family dinner. The aromatic blend of lemongrass, garlic, and fish sauce infuses the pork with an irresistible flavor, while grilling adds a smoky char that enhances the overall taste.

This recipe is simple yet delivers a complex flavor profile, making it a delightful addition to your cooking repertoire. Ideal for serving 4-6 people, these skewers aren’t just about taste but also about nutrition. Pork is an excellent source of protein, and when paired with the fragrant herbs and spices traditionally used in Thai cuisine, it becomes a dish that’s both healthful and delicious.

Whether you’re new to Thai cooking or a seasoned pro, these Grilled Lemongrass Pork Skewers are sure to impress your guests and family alike.

Ingredients:

• 2 lbs pork shoulder or tenderloin, cut into 1-inch cubes
• 3 stalks lemongrass, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon ground black pepper
• Bamboo skewers, soaked in water for 30 minutes

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the finely chopped lemongrass, minced garlic, soy sauce, fish sauce, brown sugar, vegetable oil, and ground black pepper. Stir well until the sugar is dissolved and the ingredients are fully incorporated.
2. Marinate the Pork: Add the pork cubes to the marinade, making certain each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are ashed over and evenly distributed.
4. Skewer the Pork: Thread the marinated pork cubes onto the soaked bamboo skewers, leaving a little space between each piece to guarantee even cooking.
5. Grill the Skewers: Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the pork is cooked through and has a nice char on the outside. The internal temperature should reach 145°F (63°C).
6. Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving. These skewers are best enjoyed hot, paired with a side of jasmine rice or a fresh salad.

Extra Tips:

For an extra burst of flavor, you can add a touch of lime juice to the marinade or squeeze fresh lime over the skewers just before serving. If you prefer a bit of heat, consider adding a finely chopped Thai chili to the marinade.

Thai Green Papaya Salad With Grilled Chicken

Thai Green Papaya Salad With Grilled Chicken is a vibrant and invigorating dish that combines the tangy, spicy, and sweet flavors of traditional Thai cuisine with the satisfying protein of grilled chicken. This dish is perfect for those looking to enjoy a high-protein meal without compromising on taste or authenticity.

The green papaya salad, known as “Som Tam,” is a staple in Thai cooking, offering a crunchy texture and a burst of flavors from lime juice, fish sauce, and chilies. Paired with succulent grilled chicken, this dish becomes a complete meal that’s both healthy and delicious.

Preparing Thai Green Papaya Salad With Grilled Chicken involves creating a harmonious balance of flavors and textures. The green papaya is shredded to provide a crisp base, while the grilled chicken adds a smoky depth. Fresh herbs like cilantro and mint, along with roasted peanuts, enhance the dish with layers of freshness and crunch.

This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering with friends.

Ingredients (serving size: 4-6 people):

• 1 medium-sized green papaya, peeled and julienned
• 2 medium carrots, julienned
• 1/2 cup cherry tomatoes, halved
• 4 cloves garlic, minced
• 3 Thai bird chilies, finely chopped
• 1/4 cup fish sauce
• 3 tablespoons lime juice
• 2 tablespoons palm sugar, grated
• 1/4 cup roasted peanuts, coarsely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves
• 4 boneless, skinless chicken breasts
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Chicken: In a small bowl, mix the soy sauce, vegetable oil, salt, and pepper. Marinate the chicken breasts in this mixture for at least 30 minutes, allowing the flavors to penetrate the meat.
2. Grill the Chicken: Preheat your grill to medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for 6-7 minutes on each side or until the chicken is fully cooked with a nice char. Remove from the grill and let rest for a few minutes before slicing into strips.
3. Make the Salad Dressing: In a large mixing bowl, combine the minced garlic, chopped chilies, fish sauce, lime juice, and grated palm sugar. Stir until the sugar is fully dissolved, creating a balanced dressing.
4. Prepare the Papaya Salad: Add the shredded papaya, julienned carrots, and halved cherry tomatoes to the bowl with the dressing. Toss everything together until the vegetables are well coated with the dressing.
5. Assemble the Dish: Arrange the grilled chicken strips over the prepared papaya salad. Sprinkle the roasted peanuts, chopped cilantro, and mint leaves over the top for added flavor and garnish.
6. Serve: Serve the Thai Green Papaya Salad With Grilled Chicken immediately for the best taste and texture.

Extra Tips:

To achieve the perfect texture for the papaya, use a mandoline or a specialized papaya shredder. This guarantees even and fine julienne cuts.

If you prefer a milder salad, adjust the number of chilies to your taste. The palm sugar can be substituted with brown sugar in a pinch, though it might slightly alter the flavor profile.

Always rest the grilled chicken for a few minutes before slicing to retain its juices, guaranteeing a succulent bite. Enjoy this dish with a side of steamed jasmine rice for a complete Thai dining experience.

Massaman Beef Curry

Massaman Beef Curry is a delectable Thai dish that combines the rich and aromatic flavors of Thai cuisine with a high-protein ingredient: beef. This curry is characterized by its creamy coconut milk base, infused with a blend of spices and herbs, giving it a sweet and slightly spicy flavor profile. The slow-cooked beef becomes incredibly tender, absorbing the complex flavors of the massaman curry paste, creating a dish that’s both satisfying and nourishing.

The dish is perfect for a family meal or a special dinner occasion, serving 4-6 people. The beauty of Massaman Beef Curry lies in its balance of flavors—ranging from the warmth of spices like cinnamon and cardamom, to the tanginess of tamarind, and the sweetness of coconut milk and palm sugar. To make this dish more protein-rich, choose a good quality cut of beef, such as chuck or brisket, which becomes succulent and flavorful after slow cooking.

Ingredients (Serves 4-6):

• 2 tablespoons vegetable oil
• 2 tablespoons massaman curry paste
• 1 ½ pounds beef chuck or brisket, cut into 2-inch pieces
• 1 can (13.5 oz) coconut milk
• 1 cup beef stock
• 2 tablespoons fish sauce
• 3 tablespoons palm sugar
• 2 tablespoons tamarind paste
• 2 medium potatoes, peeled and cut into chunks
• 1 large onion, cut into wedges
• 3 cardamom pods
• 1 cinnamon stick
• ½ cup roasted peanuts
• Salt to taste
• Fresh cilantro, for garnish
• Jasmine rice, for serving

Cooking Instructions:

1. Prepare the Curry Base: Heat the vegetable oil in a large pot over medium heat. Add the massaman curry paste and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
2. Brown the Beef: Add the beef pieces to the pot and cook for 4-5 minutes, turning occasionally, until they’re browned on all sides. This step helps to seal in the juices and add depth to the flavor.
3. Simmer the Curry: Pour in the coconut milk and beef stock, stirring to combine. Add the fish sauce, palm sugar, and tamarind paste, ensuring they dissolve into the liquid. Add the cardamom pods and cinnamon stick for added flavor.
4. Cook the Vegetables: Add the potatoes and onion to the curry. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 ½ to 2 hours, or until the beef is tender and the flavors have melded together.
5. Add Peanuts: About 15 minutes before the curry is done, stir in the roasted peanuts. This adds a delicious crunchy texture to the dish.
6. Season and Serve: Taste the curry and adjust the seasoning with salt if needed. Garnish with fresh cilantro and serve hot over jasmine rice.

Extra Tips:

For the best flavor, allow the curry to simmer slowly, as this helps the beef to become tender and the flavors to deepen. If you prefer a spicier curry, you can add a few sliced Thai chilies during the cooking process.

When selecting coconut milk, opt for a high-quality brand as it greatly impacts the creaminess and richness of the curry. Leftovers can taste even better the next day, as the flavors continue to develop, making it an excellent make-ahead option.

Thai Peanut Tofu Stir-Fry

Thai Peanut Tofu Stir-Fry is a delightful fusion of flavors and textures that brings the essence of Thai cuisine to your kitchen. This dish isn’t only packed with protein from tofu and peanuts but also rich in vibrant vegetables and aromatic spices that make each bite a tantalizing experience.

Perfect for those who crave a healthy yet satisfying meal, this stir-fry is both nourishing and easy to prepare, making it an excellent choice for a weeknight dinner or a special occasion.

The creamy peanut sauce is the star of this dish, coating the tofu and vegetables with a luscious, savory glaze that’s slightly sweet, tangy, and spicy. By using firm tofu, you achieve a chewy texture that holds up well during stir-frying, while the colorful array of vegetables adds a fresh crunch.

With every forkful, you’ll discover layers of flavor that capture the essence of traditional Thai cooking, leaving you and your guests craving more.

Ingredients (Serves 4-6):

• 16 oz firm tofu, drained and pressed
• 3 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup sugar snap peas
• 1 cup carrots, julienned
• 1 cup broccoli florets
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup unsalted peanuts, chopped
• 1/4 cup green onions, sliced
• 1/4 cup fresh cilantro, chopped

For the Peanut Sauce:

• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 2 tablespoons honey or maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1-2 teaspoons sriracha sauce (to taste)
• 1/4 cup water (to thin, if necessary)

Cooking Instructions:

1. Prepare the Tofu: Begin by cutting the pressed tofu into 1-inch cubes. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until all sides are golden brown and crispy, about 8-10 minutes. Remove the tofu from the skillet and set aside.
2. Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, sriracha, and water until smooth. Adjust the consistency with additional water if needed. Set aside.
3. Stir-Fry Vegetables: In the same skillet, add the remaining tablespoon of oil. Sauté the garlic and ginger for about 1 minute until fragrant. Add the bell peppers, sugar snap peas, carrots, and broccoli. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
4. Combine Ingredients: Return the tofu to the skillet with the vegetables. Pour the peanut sauce over the mixture and toss everything together until well coated. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
5. Garnish and Serve: Remove the skillet from heat and sprinkle with chopped peanuts, green onions, and cilantro. Serve the Thai Peanut Tofu Stir-Fry hot, with a side of steamed rice or noodles if desired.

Extra Tips:

For the best texture, always press your tofu before cooking to remove excess moisture. This helps it absorb flavors better and become crispier when fried.

If you prefer a spicier dish, increase the amount of sriracha in the peanut sauce or add sliced fresh chili peppers to the stir-fry. Feel free to customize the vegetables based on what you have on hand or prefer, such as adding baby corn, mushrooms, or zucchini.

Finally, using a non-stick skillet or a well-seasoned wok can prevent sticking and guarantee even cooking.

Coconut Lime Chicken Soup

Coconut Lime Chicken Soup is a delightful and invigorating Thai recipe that combines the rich creaminess of coconut milk with the tangy zest of lime. This dish not only offers a burst of flavors but is also packed with protein, making it a perfect choice for those looking to incorporate more protein into their diet.

The soup is further enriched with aromatic herbs and spices, creating a deeply satisfying and comforting meal that will warm your soul. Ideal for serving 4-6 people, this high-protein soup is both hearty and nutritious.

It features tender chicken pieces simmered in a fragrant broth until perfectly cooked, absorbing the nuanced flavors of the lemongrass, ginger, and lime leaves. Finished with fresh herbs and a hint of spice, the Coconut Lime Chicken Soup is a true representation of the balance of flavors in Thai cuisine.

Ingredients:

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasts, thinly sliced
• 2 cups chicken broth
• 2 cups coconut milk
• 1 stalk lemongrass, cut into 2-inch pieces and smashed
• 3 kaffir lime leaves, torn into pieces
• 1-inch piece of ginger, sliced
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 2 teaspoons sugar
• 1 cup mushrooms, sliced
• 1 red chili, sliced (optional, for heat)
• 2 tablespoons fresh cilantro, chopped
• Salt, to taste
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients. Thinly slice the chicken breasts and set aside. Smash the lemongrass to release its flavor, slice the ginger, and tear the kaffir lime leaves into pieces.
2. Heat the Oil: In a large pot, heat the vegetable oil over medium heat. Once hot, add the sliced chicken and cook until it’s lightly browned on all sides but not fully cooked through, about 3-4 minutes.
3. Create the Broth: Add the chicken broth, coconut milk, lemongrass, kaffir lime leaves, and ginger to the pot. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld together for about 10 minutes.
4. Season the Soup: Stir in the fish sauce, lime juice, and sugar. Add the sliced mushrooms to the pot and let the soup continue to simmer for another 5-7 minutes, until the chicken is fully cooked and the mushrooms are tender.
5. Finish the Soup: Taste the soup and adjust the seasoning with salt as needed. If you prefer a bit of heat, add the sliced red chili. Stir in the fresh cilantro just before serving.
6. Serve: Ladle the soup into bowls and serve hot with lime wedges on the side for an extra burst of citrus flavor.

Extra Tips: When cooking Coconut Lime Chicken Soup, it’s important to not let the coconut milk boil as it can cause the milk to separate and lose its creamy texture.

If kaffir lime leaves are unavailable, you can substitute with a bit of lime zest for a similar fragrance. Additionally, adjust the level of spiciness to your preference by adding more or less red chili.

This soup can also be made ahead and reheated, allowing the flavors to develop even further. Enjoy this Thai delicacy as a standalone dish or pair it with steamed jasmine rice for a more filling meal.

Thai Fish Cakes With Sweet Chili Sauce

Thai Fish Cakes With Sweet Chili Sauce are a delightful and protein-rich dish that offers a burst of flavors with every bite. This traditional Thai appetizer combines the subtle taste of fresh fish with vibrant spices and a hint of sweetness, making it a perfect choice for anyone looking to enjoy an authentic Thai culinary experience.

The fish cakes are typically served with a sweet chili sauce that enhances their flavors, adding a sweet and tangy contrast to the savory cakes.

To prepare these delicious fish cakes, you’ll need to blend the fish with an array of spices and herbs, forming small patties that are then pan-fried to golden perfection. This recipe is perfect for serving 4-6 people, making it an excellent choice for a family meal or a small gathering. The sweet chili sauce, which is served alongside the fish cakes, is a simple yet essential accompaniment that ties the dish together, offering a delightful dipping experience.

Ingredients (Serves 4-6)

• 1 lb (450g) white fish fillets (such as cod or tilapia), skinless and boneless
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 egg
• 1/4 cup chopped green beans
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh basil
• 2 tablespoons lime juice
• Vegetable oil for frying

For the Sweet Chili Sauce:

• 1/2 cup sweet chili sauce
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro

Cooking Instructions

1. Prepare the Fish Mixture: In a food processor, combine the fish fillets, red curry paste, fish sauce, soy sauce, sugar, and egg. Blend until you have a smooth paste.
2. Add Vegetables and Herbs: Transfer the fish paste to a mixing bowl. Stir in the chopped green beans, cilantro, basil, and lime juice until well combined.
3. Form the Fish Cakes: With wet hands, shape the mixture into small patties, about 2 inches in diameter. This should make approximately 12-16 fish cakes, depending on size.
4. Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom of the pan and heat over medium-high heat until shimmering.
5. Fry the Fish Cakes: Carefully add the fish cakes to the hot oil, making sure not to overcrowd the pan. Fry each side for 3-4 minutes or until golden brown and cooked through. Remove and drain on paper towels.
6. Prepare the Sweet Chili Sauce: In a small bowl, combine the sweet chili sauce, lime juice, and chopped cilantro. Stir well to combine.
7. Serve: Arrange the fish cakes on a serving platter and serve immediately with the sweet chili sauce on the side for dipping.

Extra Tips

For best results, verify that the fish fillets are fresh and well-chilled before processing. This helps in achieving a firmer texture for the fish cakes.

If the mixture feels too wet or loose, you can add a tablespoon of cornstarch or flour to help bind the ingredients.

When frying, maintain the oil temperature to prevent the fish cakes from absorbing too much oil.

Finally, feel free to experiment with the spiciness by adjusting the amount of red curry paste to suit your taste preference. Enjoy your Thai Fish Cakes with a side of steamed jasmine rice or a crisp salad for a complete meal!

Spicy Thai Beef Salad

Spicy Thai Beef Salad, or “Yam Neua,” is a rejuvenating and flavorful dish that perfectly balances the heat from chilies with the freshness of herbs and the rich taste of grilled beef. This salad is a classic example of Thai cuisine’s ability to create complex and satisfying flavors with a variety of textures. The dish isn’t only delicious but also high in protein, making it an excellent choice for those looking to increase their protein intake while enjoying a taste of Thailand.

The key to a great Spicy Thai Beef Salad lies in the quality of the beef and the harmony of the dressing. The beef is typically grilled to a perfect medium-rare, which keeps it juicy and tender. Meanwhile, the dressing combines fish sauce, lime juice, and sugar, creating a delightful sweet, salty, and sour profile. Fresh vegetables, herbs, and chilies are then tossed with the beef and dressing, resulting in a vibrant and satisfying dish that’s sure to impress both your taste buds and your dinner guests.

Ingredients for 4-6 servings:

• 1.5 pounds (700 grams) beef sirloin or flank steak
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1-2 Thai bird’s eye chilies, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 2-3 cups mixed salad greens

Cooking Instructions:

1. Prepare the beef: Begin by seasoning the beef sirloin or flank steak with salt and pepper on both sides. Rub the steak with vegetable oil to help it cook evenly and prevent sticking.
2. Grill the beef: Preheat a grill or grill pan over medium-high heat. Once hot, place the steak on the grill and cook for about 4-5 minutes on each side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Remove the steak from the grill and let it rest for 5-10 minutes.
3. Make the dressing: In a small bowl, combine the fish sauce, lime juice, sugar, chopped chilies, and minced garlic. Stir until the sugar is fully dissolved, creating a well-balanced dressing.
4. Slice the beef: Once the steak has rested, slice it thinly against the grain. This will ensure the beef remains tender and easy to chew.
5. Combine the salad ingredients: In a large mixing bowl, combine the sliced beef, cherry tomatoes, cucumber, red onion, cilantro, mint leaves, and salad greens.
6. Dress the salad: Pour the prepared dressing over the salad mixture. Toss everything gently to guarantee the beef and vegetables are well coated with the dressing.
7. Serve: Divide the salad among plates or bowls and serve immediately, making sure each serving includes a good mix of beef, vegetables, and herbs.

Extra Tips:

To enhance the flavor of your Spicy Thai Beef Salad, consider marinating the beef for a few hours in a mixture of soy sauce, garlic, and a dash of sesame oil before grilling. If you prefer a milder salad, reduce the amount of chilies or remove the seeds to cut down on the heat.

Additionally, for an extra burst of flavor, try adding toasted rice powder to the salad, which can be made by dry-roasting uncooked rice until golden brown and grinding it into a coarse powder. This will add a nutty flavor and a subtle crunch to your dish.

Panang Curry With Chicken

Panang Curry With Chicken is a delightful and aromatic Thai dish that combines the richness of coconut milk with the vibrant flavors of red curry paste, fresh herbs, and tender chicken. Known for its mildly spicy and sweet flavor profile, Panang Curry is a favorite among Thai cuisine enthusiasts looking to indulge in a high-protein meal.

This recipe is perfect for those who appreciate the balance of heat and sweetness, thanks to its carefully selected ingredients that include kaffir lime leaves, red chili, and creamy coconut milk.

Creating Panang Curry with Chicken at home allows you to control the level of spice and sweetness to suit your palate. The use of high-quality chicken guarantees that the dish not only satisfies your taste buds but also contributes to a nutritious diet. This recipe serves 4-6 people, making it an ideal choice for a family dinner or a small gathering with friends.

The preparation and cooking process is straightforward, allowing you to enjoy a taste of Thailand in your own kitchen.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts or thighs, sliced
• 2 tablespoons vegetable oil
• 3 tablespoons Panang curry paste
• 1 1/4 cups coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 6 kaffir lime leaves, torn into pieces
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/4 cup Thai basil leaves
• 1 red chili, sliced (optional)
• 1/4 cup water

Instructions:

1. Prepare the Chicken: Begin by slicing the chicken breasts or thighs into thin strips. This will guarantee that the chicken cooks quickly and evenly in the curry sauce.
2. Heat the Oil: In a large pan or wok, heat the vegetable oil over medium-high heat. When the oil is hot, add the Panang curry paste. Stir-fry the curry paste for about 1-2 minutes until fragrant, which helps to release the essential oils and flavors.
3. Cook the Chicken: Add the sliced chicken to the pan. Stir well to coat the chicken pieces with the curry paste. Cook for about 5 minutes, or until the chicken is no longer pink.
4. Add Coconut Milk and Seasonings: Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer.
5. Incorporate Kaffir Lime Leaves and Vegetables: Add the torn kaffir lime leaves, sliced red and green bell peppers, and red chili (if using) into the pan. Stir to combine and allow the curry to simmer for another 5-7 minutes. This will help the vegetables soften slightly while absorbing the curry flavors.
6. Adjust the Consistency: If the curry is too thick, add the 1/4 cup of water to reach your desired consistency. Stir well and let it simmer for an additional 3-5 minutes.
7. Finish with Thai Basil: Just before serving, add the Thai basil leaves to the curry. Stir to incorporate, allowing the basil to wilt slightly.
8. Serve: Remove from heat and serve the Panang Curry with Chicken hot, ideally over steamed jasmine rice.

Extra Tips:

When making Panang Curry with Chicken, it’s important to adjust the level of spice according to your preference. If you prefer a milder curry, reduce the amount of Panang curry paste or omit the red chili. Conversely, for a spicier dish, you can add more curry paste or include additional chilies.

Always ascertain the chicken is cooked through but not overcooked to maintain its tenderness. Additionally, using fresh herbs like kaffir lime leaves and Thai basil enhances the dish’s authentic flavors. If fresh kaffir lime leaves are unavailable, consider using a small amount of lime zest as a substitute.

Thai Baked Salmon in Foil

Thai Baked Salmon in Foil is a delightful and nutritious dish that’s perfect for those seeking a high-protein meal with a touch of exotic flavors. This recipe combines the rich taste of salmon with the vibrant and aromatic ingredients typical of Thai cuisine, such as lemongrass, ginger, and lime.

Baking the salmon in foil not only helps to lock in moisture but also allows the flavors to meld beautifully, resulting in a succulent and flavorful dish that’s sure to impress both family and friends.

This recipe isn’t only easy to prepare but also allows for a neat presentation, as each portion is individually wrapped in foil. This makes it an ideal choice for a dinner party or a special family meal. The combination of fresh herbs, zesty lime, and a hint of spice from the Thai chilies guarantees a taste that’s both invigorating and satisfying. The dish can be served with a side of jasmine rice or a simple salad to complete the meal.

Ingredients (Serves 4-6 people):

• 4-6 salmon fillets (each about 6 ounces)
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon honey
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 2 stalks lemongrass, finely chopped
• 1 lime, thinly sliced
• 1 small bunch cilantro, roughly chopped
• 2-3 Thai chilies, thinly sliced (optional)
• Salt and pepper to taste
• 4-6 sheets of aluminum foil

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to make sure it’s hot enough to cook the salmon evenly.
2. Prepare Marinade: In a small bowl, combine olive oil, soy sauce, fish sauce, honey, minced garlic, minced ginger, and chopped lemongrass. Mix well until the honey is fully dissolved and the mixture is well-blended.
3. Season Salmon: Place each salmon fillet on its own sheet of aluminum foil. Lightly season each fillet with salt and pepper. Then, evenly distribute the marinade over each fillet, ensuring they’re nicely coated.
4. Add Flavorful Toppings: Top each salmon fillet with a few slices of lime, a sprinkle of chopped cilantro, and a few slices of Thai chili if you like it spicy.
5. Wrap the Salmon: Seal each piece of salmon tightly in the foil by folding over the edges, ensuring that there are no gaps. This will help the salmon steam in its own juices and absorb the flavors.
6. Bake the Salmon: Place the wrapped salmon fillets on a baking tray and bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Serve: Carefully open the foil packets, being cautious of the steam, and transfer the salmon to serving plates. Garnish with additional cilantro if desired and serve immediately with your choice of sides.

Extra Tips:

When cooking Thai Baked Salmon in Foil, it’s important to guarantee that the foil packets are sealed tightly to trap all the flavors and moisture.

If you prefer a slightly charred finish, open the foil packets for the last 5 minutes of baking to allow the tops of the salmon to brown. Adjust the level of spice by adding more or fewer Thai chilies according to your taste preference.

Additionally, this dish can be prepared ahead of time; simply marinate the salmon, wrap it in foil, and refrigerate until ready to bake. This makes it a convenient option for busy evenings or when entertaining guests.

Pad Thai With Tofu and Vegetables

Pad Thai With Tofu and Vegetables is a delightful, high-protein dish that combines the rich flavors of Thai cuisine with the health benefits of tofu and fresh vegetables. This dish is perfect for those looking to enjoy a satisfying meal without compromising on nutrition. By using tofu as the primary protein source, this recipe not only caters to vegetarians but also to anyone seeking a lighter yet filling option.

The unique combination of sweet, sour, and savory flavors, along with the crunch of peanuts and fresh vegetables, makes this Pad Thai an irresistible choice for any meal. Tofu serves as an excellent alternative to traditional meat proteins, absorbing the flavors of the sauce beautifully while providing a substantial texture.

Combined with a mix of colorful vegetables and garnished with fresh herbs and nuts, this dish isn’t only nutritious but also visually appealing. Whether you’re hosting a dinner party or preparing a weeknight meal for your family, Pad Thai With Tofu and Vegetables is sure to be a hit. Enjoy this high-protein, flavor-packed dish that brings the essence of Thai cooking to your table.

Ingredients for 4-6 Servings:

• 14 oz (400g) firm tofu
• 12 oz (340g) rice noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• 2 carrots, julienned
• 3 green onions, sliced
• 1/4 cup roasted peanuts, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce (or soy sauce for vegetarian version)
• 1 tablespoon tamarind paste
• 2 tablespoons brown sugar
• 1 lime, cut into wedges

Cooking Instructions:

1. Prepare the Tofu: Begin by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes. Once pressed, cut the tofu into 1-inch cubes.
2. Cook the Noodles: Boil a pot of water and cook the rice noodles according to the package instructions. Once done, drain and rinse them under cold water to stop the cooking process. Set aside.
3. Make the Sauce: In a small bowl, mix together the soy sauce, fish sauce (or soy sauce), tamarind paste, and brown sugar. Stir until the sugar dissolves completely.
4. Stir-fry the Tofu: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the tofu cubes and cook until they’re golden brown on all sides. Remove from the pan and set aside.
5. Cook the Vegetables: In the same pan, add another tablespoon of oil. Add the minced garlic, red bell pepper, and carrots. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
6. Combine Everything: Add the cooked noodles and tofu back to the pan with the vegetables. Pour the sauce over the top and toss everything together until well coated. Stir in the bean sprouts and green onions, cooking for an additional 2 minutes.
7. Serve: Transfer the Pad Thai to serving plates, garnish with chopped peanuts and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

For the best results, verify that the tofu is well-pressed to achieve a nice, crispy texture when stir-fried. If you prefer a spicier dish, feel free to add a pinch of red pepper flakes or a dash of Sriracha sauce to the sauce mixture.

Always taste and adjust the seasonings to your preference, especially if using different brands of sauces which can vary in saltiness and sweetness. Finally, be sure to serve the Pad Thai immediately after cooking to enjoy the freshest flavors and textures.

Thai Chicken Satay With Peanut Sauce

Thai Chicken Satay With Peanut Sauce is a flavorful and protein-rich dish that brings the authentic taste of Thailand right to your kitchen. This dish features juicy, marinated chicken skewers grilled to perfection and served with a creamy, nutty peanut sauce. It’s an ideal dish for gatherings, barbeques, or simply a hearty meal at home. The combination of spices and aromas will transport you to the bustling streets of Thailand, offering a culinary experience that’s both satisfying and delicious.

This recipe for Thai Chicken Satay With Peanut Sauce is designed to serve 4-6 people, making it perfect for a family meal or a small party. The chicken is marinated in a blend of spices and coconut milk to infuse it with flavor before grilling. The peanut sauce, with its rich and creamy consistency, complements the grilled chicken perfectly, providing a delightful contrast in textures and flavors. Prepare to impress your guests with this classic Thai dish that’s both easy to make and incredibly flavorful.

Ingredients:

For the Chicken Satay:

• 1.5 lbs (about 700g) chicken breast, cut into strips
• 1/2 cup coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon curry powder
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• Skewers

For the Peanut Sauce:

• 1 cup creamy peanut butter
• 1/2 cup coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon red curry paste
• 1 tablespoon lime juice
• 1/4 cup water

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine coconut milk, soy sauce, fish sauce, curry powder, brown sugar, minced garlic, ground coriander, turmeric, and cumin. Stir until all the ingredients are well mixed.
2. Marinate the Chicken: Add the chicken strips to the marinade, making certain that all pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for a more intense flavor.
3. Prepare the Peanut Sauce: While the chicken is marinating, make the peanut sauce. In a saucepan, combine peanut butter, coconut milk, soy sauce, brown sugar, red curry paste, lime juice, and water. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened. Remove from heat and set aside.
4. Preheat the Grill: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
5. Skewer the Chicken: Thread the marinated chicken strips onto the skewers, dividing them evenly.
6. Grill the Satay: Place the skewered chicken on the grill and cook for about 4-5 minutes on each side until the chicken is cooked through and has nice grill marks.
7. Serve: Arrange the grilled chicken satay on a platter and serve with the prepared peanut sauce on the side. Garnish with fresh herbs or lime wedges if desired.

Extra Tips:

To guarantee the best flavor, allow the chicken to marinate overnight. This gives the spices ample time to infuse into the meat. If you’re short on time, a minimum of 2 hours will still yield delicious results.

When grilling, be cautious not to overcook the chicken to maintain its tenderness and juiciness. If you prefer a spicier peanut sauce, feel free to add more red curry paste or a dash of chili flakes.

Remember to taste and adjust the seasoning of both the marinade and the sauce according to your preference. Enjoy your Thai Chicken Satay With Peanut Sauce with a side of jasmine rice or fresh salad for a complete meal.

Lemongrass Beef Stir-Fry

Lemongrass Beef Stir-Fry is a delightful high-protein Thai dish that combines the aromatic flavors of lemongrass with tender slices of beef, creating a meal that’s both satisfying and bursting with flavor. This dish not only provides a substantial amount of protein but also incorporates a variety of colorful vegetables, making it a well-rounded and nutritious option for both lunch and dinner.

The key to achieving the perfect Lemongrass Beef Stir-Fry lies in balancing the fragrant lemongrass with the savory notes of soy sauce and the subtle heat of chili, resulting in a dish that tantalizes the taste buds with each bite.

This recipe is designed to serve 4-6 people, making it an ideal choice for family meals or small gatherings. By preparing this dish, you’ll not only hone your stir-frying skills but also gain an appreciation for the complex flavors that Thai cuisine is known for.

With its quick preparation time and simple ingredient list, Lemongrass Beef Stir-Fry is perfect for those who want to enjoy a delicious and healthful meal without spending hours in the kitchen.

Ingredients for 4-6 servings:

• 1.5 pounds beef sirloin, thinly sliced
• 2 tablespoons vegetable oil
• 2 stalks lemongrass, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 red bell peppers, sliced
• 1 cup snow peas
• 1 onion, sliced
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1-2 red chilies, sliced (optional, adjust to taste)
• ½ cup fresh basil leaves
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by slicing the beef sirloin thinly against the grain for tenderness. Chop the lemongrass finely and set aside. Mince the garlic and grate the ginger. Slice the bell peppers, onion, and chilies, and set them aside along with the snow peas.
2. Cook the Beef: Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced beef in a single layer and stir-fry for about 2-3 minutes until browned but not fully cooked through. Remove the beef from the wok and set aside on a plate.
3. Sauté Aromatics: In the same wok, add the remaining tablespoon of oil. Add the lemongrass, garlic, and ginger, and stir-fry for about 1 minute until fragrant. Be careful not to burn the garlic.
4. Stir-Fry Vegetables: Add the sliced onions, bell peppers, snow peas, and chilies to the wok. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.
5. Combine Ingredients: Return the beef to the wok. Add the soy sauce, fish sauce, oyster sauce, and sugar. Stir well to combine all ingredients, ensuring the beef and vegetables are evenly coated with the sauce.
6. Finish the Dish: Stir in the fresh basil leaves and cook for another 1-2 minutes until the beef is fully cooked and the basil is wilted. Taste and adjust seasoning if necessary.
7. Serve: Transfer the stir-fry to a serving platter. Serve hot with lime wedges on the side for an added citrusy kick.

Extra Tips:

When preparing Lemongrass Beef Stir-Fry, make sure to use fresh lemongrass for the best flavor, as dried lemongrass won’t provide the same aromatic intensity.

To make slicing the beef easier, you can freeze the meat for about 15-20 minutes before slicing. This dish is best served immediately to maintain the crispness of the vegetables, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to two days.

Additionally, if you prefer a spicier dish, feel free to adjust the amount of chili or add a splash of chili sauce for extra heat.

Thai Mango and Black Bean Salad

Thai Mango and Black Bean Salad is a vibrant and invigorating dish that combines the sweetness of ripe mangoes with the earthiness of black beans. This salad is perfect for those seeking a high-protein, nutrient-packed meal inspired by the flavors of Thailand. The inclusion of fresh herbs, lime juice, and a hint of chili elevates the dish, making it a delightful choice for a light lunch or a side dish at your next gathering.

The creamy texture of the black beans pairs beautifully with the juicy mangoes, while the crunchy vegetables add a textural contrast. The salad isn’t only a feast for the taste buds but also visually appealing with its bright colors. Whether you’re a fan of Thai cuisine or just looking to try something new, this Thai Mango and Black Bean Salad is sure to impress.

Ingredients for 4-6 servings:

• 2 ripe mangoes, peeled, pitted, and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup roasted peanuts, roughly chopped
• 1-2 fresh red chilies, finely sliced (optional, adjust to taste)
• 3 tablespoons lime juice
• 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Mangoes and Beans: Start by peeling, pitting, and dicing the mangoes into bite-sized pieces. Drain and rinse the black beans thoroughly under cold water to remove any excess starch.
2. Chop the Vegetables: Dice the red bell pepper and finely chop the red onion. Halve the cherry tomatoes and set them aside. The vegetables should be evenly sized for a consistent texture in the salad.
3. Mix the Salad Base: In a large mixing bowl, combine the diced mangoes, black beans, red bell pepper, red onion, and cherry tomatoes. Toss gently to guarantee an even distribution of ingredients.
4. Add Fresh Herbs: Finely chop the cilantro and mint leaves, then add them to the salad. The herbs will add an invigorating aroma and flavor to the dish.
5. Prepare the Dressing: In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), olive oil, and sliced red chilies. Adjust the level of chilies based on your spice preference.
6. Dress the Salad: Pour the dressing over the salad mixture and toss everything gently to coat all the ingredients evenly.
7. Season and Garnish: Season the salad with salt and pepper to taste. Top with the roughly chopped roasted peanuts for added crunch.
8. Chill and Serve: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Extra Tips:

When preparing this Thai Mango and Black Bean Salad, it’s important to choose ripe but firm mangoes to maintain their shape in the salad. If you prefer a spicier dish, you can leave the seeds in the chilies or add more chilies to taste.

For added protein, consider including grilled chicken or shrimp. This salad can also be made ahead of time, but for best results, add the peanuts just before serving to retain their crunch. Enjoy your invigorating and protein-packed Thai salad!